Pistachio tiramisu

A delicious twist on the classic Italian dessert! This pistachio tiramisu combines creamy mascarpone, pistachio spread and fresh raspberries with all the traditional favourites – coffee-soaked ladyfingers, eggs and a dusting of cocoa. It’s beautifully creamy, delicately nutty and has a lovely spring-green colour. Compared to a classic tiramisu, it’s slightly softer in texture (much depends on the consistency of the pistachio spread), so it’s also perfect served in individual glasses. If you’d like an even more intense pistachio flavour, replace the cocoa with an extra layer of pistachio spread. You can also fold fresh raspberries into the mascarpone cream or add a layer of raspberry compote over the soaked biscuits.

Note: You can use 100% pistachio paste instead of pistachio spread. Use half the quantity and sweeten the mascarpone mixture to taste.

Ingredients for pistachio tiramisu:

• 600 g mascarpone, chilled
• 250 g pistachio spread
• 6 large egg yolks
• 3 large egg whites
• 60 g caster sugar
• 2 packets Savoiardi (ladyfingers)
• 250 ml freshly brewed strong coffee, cooled
• 30 ml pistachio liqueur or Amaretto
• cocoa powder, for dusting
• fresh raspberries and chopped pistachios, for decoration

Brew the coffee and leave it to cool completely.

Place the egg yolks and sugar into the bowl of a stand mixer and whisk until very pale, thick and creamy. Add the mascarpone in two additions, mixing just until incorporated. Add the pistachio spread and beat until smooth. Mix in the pistachio liqueur or Amaretto. In a separate bowl, whisk the egg whites until stiff peaks form. Fold them gently into the mascarpone mixture in two additions.

Arrange a layer of Savoiardi in the base of a 24 × 24 cm dish. Spoon the coffee evenly over the biscuits (or dip each biscuit briefly into the coffee). Spread half of the pistachio mascarpone mixture over the biscuits. Add another layer of coffee-soaked Savoiardi, then spread over the remaining cream and smooth the surface. Cover and refrigerate, preferably overnight, to allow the dessert to set fully.

Before serving, dust generously with cocoa powder and decorate with fresh raspberries and chopped pistachios. Cut into squares and serve.

Store in the refrigerator.

Enjoy!